No Pasta Antipasto Salad

This is a nice change from the usual summertime pasta salads. It's also versatile in that you can substitute spinach for the lettuce and pepperoni in place of the salami.

• Ready In: 20 mins
• Serves: 8-10

Ingredients

• 6  cups  torn leaf lettuce
• 8  ounces  hard salami, julienned
• 6  ounces provolone cheese, julienned
• 4  ounces  shredded mozzarella cheese
• 2  medium tomatoes, chopped
• 1 (6 ounce) can pitted ripe olives, drained and halved
• 1  tablespoon  minced chives
• 1 (8 ounce) can tomato sauce
• 1⁄2 cup olive oil
• 1⁄4 cup red wine vinegar or 1⁄4 cup cider vinegar
• 1  teaspoon sugar
• 1  teaspoon salt
• 1  teaspoon dried oregano
• 1⁄2 teaspoon garlic powder
• 1⁄4 teaspoon ground black pepper

Directions

1. Place the lettuce on a large serving platter.
2. Arrange the salami, cheeses, tomatoes and olives over top.
3. Sprinkle with chives.
4. In a blender, combine the tomato sauce, olive oil, vinegar, sugar, salt, oregano, garlic powder and pepper.
5. Cover and process until smooth.
6. Drizzle over salad.